[Sca-cooks] Deep frying whole eggs

Elaine Koogler ekoogler1 at comcast.net
Mon Aug 7 05:58:05 PDT 2006

grizly wrote:
> Much to my chagrin, independent pizzerias very often must inclde chicken
> wings on the menu to survive.  Friday nights we usually put through 70 to
> 110 lbs of fresh wings tossed with about 10 different sauces, including at
> one time the Catalan Apple Cider Sauce from this list.
> Alfredo will indeed be on the pizza with fresh leaf spinach, atichoke
> hearts, shrimp (or chicken) and a light sprnkle of bacon.
> Mozzerella/provalone tops it off.  Shrimp Alfredo Pizza ala Niccolo
> And some boring fettucine, too.  A little gorgonzola, and it becomes a
> gnocchi sauce.  Some sheeted pastred, spinach and feta, and you get spinach
> lasagna ala bechamella (technically ala alfredo).
> niccolo pizza difrancesco
> (see? Pizza really is my middle name)
Sounds wonderful.   Papa Johns Pizza makes one on occasion...puts in on 
a cracker-style crust.  It's really tasty, but I'm sure yours would be 
infinitely better.  The fettucine sounds great as does the lasagna!


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